Super Chocolatey Treats
If you love your brownies to be fudgy, you'll adore these vegan pumpkin brownies which are the perfect autumn, chocolate treats.
For more vegan brownie recipes, check out my vegan biscoff brownie bark and my vegan chocolate brownie cookies.
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Ingredients For This Recipe
- All-purpose flour
- Cocoa powder - lots to make them super chocolatey
- Baking powder
- Salt
- Granulated sugar
- Brown sugar
- Vegan butter
- Soy milk
- Vanilla extract
- Vegan chocolate chunks - or chocolate chips
- Pumpkin purée - canned pumpin purée is fine
- Vegetable oil
How To Make Vegan Pumpkin Brownies
STEP BY STEP INSTRUCTIONS
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP ONE
Line the cake tin with parchment paper.
STEP TWO
Combine the dry ingredients for the brownie batter in a large bowl.
STEP THREE
In another bowl add the sugars and vegan butter.
STEP FOUR
Add in the other wet ingredients.
STEP FIVE
Add the dry brownie ingredients into the wet.
STEP SIX
In another bowl, mix the wet ingredients for the pumpkin batter.
STEP SEVEN
Add the dry ingredients for the pumpkin batter.
STEP EIGHT
Mix the dry into the wet again.
STEP NINE
Spoon the brownie batter into the cake tin.
STEP TEN
Use a spoon to create two wells in the brownie batter.
STEP ELEVEN
Fill the two wells with pumpkin batter.
STEP TWELVE
Use a long skewer to 'swirl' the pumpkin batter into the brownie batter.
Tips For Making Pumpkin Brownies
Don't Over Bake
Leaving the vegan pumpkin brownies in the oven too long will cause them to dry out quickly and become unappetising.
Line Your Baking Tray
Don't forget to do this. The brownie will get stuck to the bottom of the tray otherwise.
How To Assemble The Brownies
When you have poured the brownie batter into the baking tin, make wells in the batter with a spoon.
Pour the pumpkin mixture into the wells then use a skewer to swirl the mixture into the brownie batter. Create some nice patterns.
Can I Use Pumpkin Pie Filling?
Pumpkin purée and pumpkin pie filling have different textures and flavours. You can substitute them but pumpkin pie fillings has extra spices such as nutmeg in it which may or may not compliment your brownies. It's down to what you like at the end of the day.
Frequently Asked Questions
To achieve a 'fudgier' texture, you need a higher fat to flour ratio. Always measure your ingredients before baking.
The brownies are over-baked. Always make sure that you oven temperature is correct.
How To Store My Vegan Pumpkin Brownies
Store these vegan brownies in an airtight container at room temperature for 3 days or in the fridge for 1 week.
More Brownie Recipes
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Fudgy Vegan Pumpkin Brownies
- Total Time: 35 minutes
- Yield: 12 Brownies 1x
- Diet: Vegan
Description
These vegan pumpkin brownies are so fudgy! If you love a chocolatey treat with an autumnal twist, you'll like these yummy treats.
Ingredients
Brownie batter:
- 165g all-purpose flour (sifted)
- 150g cocoa powder (sifted)
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 100g granulated sugar
- 100g brown sugar
- 150g vegan butter (melted)
- 250ml soy milk
- 2 teaspoons vanilla extract
- 60g vegan chocolate chunks
Pumpkin batter:
- 250g pumpkin puree
- 1 teaspoon vanilla extract
- 25g granulated sugar
- 60ml soy milk
- 30ml vegetable oil
- 80g all-purpose flour (sifted)
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preparation:
- Grease a 23cm x 23cm (9 inch), square baking tin with cold vegan butter. Line with parchment paper. Set aside.
- Preheat oven to 180 Celsius (356F).
Make the brownie batter:
- In a large mixing bowl, combine the flour, cocoa powder, baking powder and salt. Mix well.
- To a separate large mixing bowl, add both sugars, melted butter. Whisk well, then pour in the soy milk and vanilla. Mix again.
- Gradually, fold the dry mixture into the wet mixture until almost all the flour pockets are gone. Fold in the chocolate chips, then fold in the final pockets of flour.
Make the pumpkin batter:
- To a large bowl, pour in the pumpkin purée, vanilla extract, granulated sugar, soy milk and vegetable oil. Whisk well.
- In a separate small bowl, mix the all-purpose flour, baking powder and salt.
- Add the dry mixture into the wet mixture. Fold until they are just combined.
Assemble the brownies:
- Pour the brownie batter into the prepared baking tin. Make sure it is nice and smooth.
- Use a spoon to create two well holes inside the brownie batter (see step by step instructions on post with images). Add the pumpkin mixture to the holes.
- Use a long skewer to create a pattern you like by mixing the two mixtures (see step by step instructions again). This can get quite messy. The main thing is that the two mixtures are a little combined.
- Place into the oven and bake for 23-25 minutes.
- Let the brownies cool, the slice and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Pumpkin Brownies
Nutrition
- Serving Size: 1 Brownie
- Calories: 287
- Sugar: 23 g
- Sodium: 220.5 mg
- Fat: 11.1 g
- Carbohydrates: 48.6 g
- Protein: 5.9 g
- Cholesterol: 0 mg
Keywords: pumpkinbrownies, pumpkinrecipes, vegantreats, veganbrownies, veganbaking, chocolatebrownies
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